Creme FraicheIf you can’t find it in the store, make it at home. Photo courtesy Vermont Creamery.





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KAREN HOCHMAN is Editorial Director of THE NIBBLE.



April 2006
Last Updated April 2018

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt

Crème Fraîche Recipe

Delicious Anytime ~ And Easy To Make


This is Page 2 of a two-page article on crème fraîche. Click on the black link below to visit Page 1.


Make Your Own With This Easy Recipe


If you can acquire unpasteurized heavy cream, you can let it stand per the directions below to create your own crème fraîche. Otherwise, a version can be produced by adding cultured buttermilk to pasteurized whipping cream.


  • 1 cup pasteurized heavy cream (not ultra-pasteurized)
  • 2 tablespoons buttermilk


  1. COMBINE ingredients in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
  2. STIR well before covering and refrigerate up to 10 days.


Fromage Blanc


Fromage blanc is a fresh cheese product that is similar to crème fraîche and sour cream in flavor and consistency. It has a similar tang, but with a significantly lower fat and calorie content.

Like crème fraîche, it can also be used in cooking without separating. Originating in France, it is now made at fine dairies throughout Europe and the U.S. The one at right, by Vermont Butter & Cheese, is certified kosher (dairy) by KOF-K. Fromage blanc is often eaten with fruit and sugar as a dessert, but it can also be used in cooking without separating.

Fromage blanc, much lower in fat and calories than crème fraîche. Photo courtesy Vermont Creamery.


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